Blackberry Muffin Recipe | Whole Wheat Muffin Recipe | Eat the Love (2024)

FAQs

What is the secret to moist muffins? ›

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.

English muffins in general are known for their balance of denseness and porosity, the latter allowing for more space for jam, butter, and other fillings. It's interesting to note that the thicker the muffin and the more additions that are made to it, such as fruit, the less porosity it has.

"They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work," says Charlotte Martin, MS, RDN, CSOWM, CPT. Yet, muffins can be a healthy breakfast option if you make them at home yourself.

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

The cookie dough scoops are for filling each cavity with muffin batter—to get tall domes, you'll need to fill each one with SIX tablespoons of batter. It works best if you're precise. Anything more will cause the muffins to overflow, and anything less will result in squat muffins.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

United Kingdom. English muffins are usually referred to simply as muffins in the UK; sweet American-style muffins are occasionally referred to as American muffins to differentiate. They are usually consumed with tea or coffee, and sometimes feature in afternoon tea served in UK hotels.

What's the healthiest English muffin? ›

The healthiest English muffins are whole grain English muffins. Whole grain English muffins contain only around 130 calories per serving and also have several important nutrients such as B-vitamins, manganese, and selenium.

The distinctive taste, texture and flavor of Thomas' English Muffins come from griddle baking. This process, unchanged since day one, uses quality ingredients to create our distinctively coarse-grained, yeast-raised dough. They are split, not sliced, to preserve their unique, toast-up-perfectly texture.

Now muffins aren't all bad. These things are only unhealthy if eaten on a regular basis. If every so often you want a muffin for breakfast or a snack, that's no big deal. When you grab a bakery muffin for breakfast daily, that's when you increase your risk for unwanted weight gain and other health issues.

Whole-Wheat Blueberry Muffins With a Protein-Rich Side. Baked goods like muffins don't have to be off the table if you have diabetes, especially if you whip up a batch of whole-wheat blueberry muffins like these from Vincci Tsui, RDN, who's based in Calgary, Alberta.

Having some complex carbs like oats (try a quick bowl of fruit topped oatmeal) before bed can be helpful for sleep. But any grains, cereals, muffins, or granola that has a lot of added sugar will be stimulating, making it harder to fall asleep.

The traditional options are apple sauce, pumpkin purée, and mashed banana, but puréed white beans or puréed peaches can also work. Remember to adjust your other liquids to account for the added moisture. Increasing the sugar content of the recipe can also help.

Melted butter, on the other hand, naturally solidifies when the muffins cool. As a result they have a slightly denser texture than muffins made with oil. And of course the buttery flavour is more dominant than oil, which is desirable for some flavours (e.g. Butter Pecan) but not all.

The right amount of butter or oil, or a combination of both, is important to get a moist muffin. This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.